Kentucky Butter Crunch Cake

 

Kentucky Butter Crunch Cake, a cake to make! A butter pound cake is topped with a butter pecan glaze with the most optimal taste and crumb! I didn't even think this pound could get any better, but this glaze improves it completely and brings it to the next stage.

 

POUND CAKE

1 package (8-ounce) Cream Cheese, room temperature

1 1/4 cups  Butter, room temperature

3 cups granulated sugar

6  eggs, room temperature

2 teaspoons vanilla extract

3 cups cake flour

1/4 cups buttermilk, room temperature

 

BUTTER PECAN GLAZE

1/2 cup Butter

1 cup granulated sugar

1 tablespoon vanilla

1/2 cup chopped pecans

 

Preheat the oven to 325 degrees F. Using butter and flour to prepare a large bundt pan or spray with non-stick spray.  Between both the height of the batter and the top edge of the pan, there should be at least 1 1/2 inches. Mix cream cheese and butter in the mixing bowl fitted with the paddle attachment until smooth, around 3 minutes. Can also use a hand-held mixer .

 

Gradually add sugar and beat until light and creamier.

Add eggs one at a time, with each inclusion beating well.

And in vanilla.  Apply the flour all at once and stir until all mixed together.

Add buttermilk and mix until just blended, with the mixer on low.

To get each last bit of ingredient added, remove the bowl from the stand mixer and scrape it with a rubber spatula.

 

Pour into the bundt pan that has been prepared. Bake in the oven for 1 hour - 1 hour and 20 minutes. Check for density within 1 hour. With a few crumbs, but no wet batter when the cake is baked, a toothpick inserted into the center of the cake must come out The crust will be a dark golden around the edges and light in the center. Set the cake still in the pan on a wire rack to cool slightly until glaze is ready.

 

PECAN GLAZE BUTTER

Add the butter, sugar and vanilla into a saucepan over medium heat.

Stir with a rubber spatula and allow a smooth consistency of butter and sugar to melt. Withdraw from the heat.

 

CAKE ASSEMBLING

Poke the warm pound cake using a fork and break up the bottom crust. Do this all over the cake that has been revealed. And over cake, pour HALF of the butter pecan sauce. Let it cool down to room temperature. Flip the cake carefully onto a serving platter after about 30 minutes.

Re-heat and apply the chopped pecans to the remaining butter glaze.

Only stir well. On top of the cake, pour the pecan glaze. Immediately serve.